Hi! I am currently being an antisocial hermit and not monitoring my blog comments. If you are in mortal peril and need to contact me, you can reach me at wingitvegan (at) gmail.com. Back to my hermit cave now.

Friday, January 22, 2016

Coconut Oil Suet Cakes

Greetings from the vestibule of my hermit hole! How is 2016 treating you? Marvelously, I hope. Are you staying warm? And are my southern hemisphere peeps staying cool? I've been hiding under my electric blanket with a cup of hot tea glued to my right hand whenever possible. My left hand has a firm grip on the remote control. Don't even try to pry it out of my frozen claw.

Coconut Oil Suet Cakes

Our poor little backyard birds have been having a rough cold week out there. How do they make it out there? They're so tiny and delicate! Our bird feeders have been extra busy these past couple of weeks. The woodpeckers love to eat those suet cakes that have bits of nuts and seeds and corn in them, but the ones that they sell at most wild bird supply stores or big retailers like Walmart are all made with beef fat. The reason I came out of my hermit hole today is to share a "recipe" for coconut oil "suet" cakes. These are not something we'd make all year round because coconut oil is expensive and we are not made of money, but also because it must be quite cold enough outside for the coconut oil to remain solid. I don't really measure the ingredients because it's basically just a bit of melted coconut oil with a lot of chunky goodies thrown in, but I did take notes and pictures when I was making this suet cake so I could share them with you in case you want to make some for your wild birds. Let's do this!

For one cake you will need about:

2.5oz (70g) coconut oil
1 heaping tbsp unsalted, natural peanut butter
2oz (60g) chopped unsalted nuts (they love peanuts and whatever nuts I may have from the bulk bins)
2oz (60g) cracked corn
1oz (30g) millet
about 1 tbsp cornmeal
about 1 tbsp oats

The instructions are quite simple. Gently melt the oil and the peanut butter together either in the microwave or over low heat in a saucepan. Add the rest of the ingredients and stir well. Done! You may need to use a bit more cornmeal and/or oats if you have too much soupy oil in your bowl. All the solid ingredients will sink to the bottom of the bowl or saucepan and you should have only a thin layer of oil at the top (see photo #3 below.) Now you just need to transfer it all into a mold that would be about the same size as your suet cake and refrigerate it until it's completely solidified. You can use unsalted seeds instead of corn or millet.

Coconut Oil Suet Cakes

Coconut Oil Suet CakesCoconut Oil Suet Cakes
Coconut Oil Suet CakesCoconut Oil Suet Cakes

From top to bottom and left to right:

  1. Ingredients, assemble!

  2. Melted coconut oil and peanut butter.

  3. Nuts and other goodies mixed into the oil/peanut butter mix.

  4. The "suet" cake ready to be refrigerated.

  5. Dinner is ready! That type of suet cage can be found in most wild bird food shops and massive retailers like Walmart.

Now let's see what the customers think of these cakes.

Coconut Oil Suet Cakes

Coconut Oil Suet Cakes

Coconut Oil Suet Cakes

Coconut Oil Suet Cakes

Coconut Oil Suet Cakes

Coconut Oil Suet Cakes

(Can't see the video of the woodpeckers enjoying their treat? Try this.)

I think they approve! I hope it helps keep their little bellies warm during the cold winter nights. The little Downy Woodpeckers and the larger Red-Bellied Woodpeckers love these. Unfortunately, the starlings love them too. Starlings will "Vashta Nerada"* these lickety-split. Our resident mocking bird has been eating these too, as well as our tiny little juncos and even the sparrows.

Alrighty then. I've done my damage here. Back to my hermit hole!

* If you're not a Doctor Who fan, that just means a swarm of starlings will devour them swiftly!

EDIT: Don't worry if you can't find those suet holders in your area, do what Starr does and use string to hang the suet cakes!

Wednesday, October 21, 2015

Aquafaba Royal Icing Ghosts and Pumpkins

Not another year of foiled Halloweegan plans! I had lots of ideas for Halloween, but I've been going through a thing and I just haven't felt like getting crafty. I suspect this is a seasonal thing because the same thing happened last year at this time. But there is going to be at least this one Halloweegan post, and hold on to your bits because it's a picture-heavy bandwidth hog!

Aquafaba Royal Icing Ghosts and Pumpkins

It's Aquafaba royal icing! This is the royal icing recipe that I used via Geeky Cakes. It works so well! It works just like the egg-based royal icing that I used to make for my mother's old catering business. I added 1/4 teaspoon of almond extract to mine to give it a bit of flavor. First, I made little ghosts following a tutorial that I can't find anymore. That's helpful, isn't it? It was a very simple tutorial. First you have to pipe a tear-shaped blob using a large round decorating tip on a bit of wax paper, and when that has had about 15 minutes to dry, you pipe two little tear-shaped blobs on the sides of the big blob using a smaller round decorating tip. After all the blobs dry for a couple of hours, you can draw the eyes and mouths using an edible marker or a tiny brush dipped in food coloring. Again, this isn't my original idea but I can't find the tutorial that I use. I'll update this post if I find it.

This guy is not too happy.

Aquafaba Royal Icing Ghosts and Pumpkins

This guy is extra happy!

Aquafaba Royal Icing Ghosts and Pumpkins

This guy wants you to get off his lawn.

Aquafaba Royal Icing Ghosts and Pumpkins

Then I went vertical. Same decorating tips, but instead of making flat, tear-shaped blobs, I made vertical blobs.

Aquafaba Royal Icing Ghosts and Pumpkins

I made a few that stood up straight until I got bored with that and then I made some floppy ones.

Aquafaba Royal Icing Ghosts and Pumpkins

This poor guy looks like he's seen a ghost.

Aquafaba Royal Icing Ghosts and Pumpkins

Then I made tiny little pumpkins following this tutorial. Awful photo. Sorry about that.

Aquafaba Royal Icing Ghosts and Pumpkins

And then I went vertical again.

Aquafaba Royal Icing Ghosts and Pumpkins

That's it! Aquafaba royal icing *WIN*! I may try to make a little gingerbread house later this year now that I have a good icing recipe to hold it together. Unless I don't. That's a lot of work!

PS: I owe you a photo of a cute bird. I haven't taken any in a while! :(

Monday, September 7, 2015

Vegan MoFo: Doctor Who Jammie Dodgers

Today's Vegan MoFo prompt is "make/eat something inspired by a book or film." I'm doing something inspired by a TV show. Close enough? Close enough!

Vegan Jammie Dodgers
How many of you are Doctor Who fans? Raise your hand! Do you have a favorite Doctor or do you love them all the same? Have you watched all the classic Doctor Who episodes? I haven't watched them but I will! I think my favorite Doctor+companion combo was the dynamic duo that were David Tennant and Catherine Tate. Those two were... wait for it... brilliant! (video)

When David Tennant left us, I did not think I would like Matt Smith as the Doctor because I'm not good with change, but he was awesome and he brought cookies! I'd say he was fantastic, but that word is reserved for Christopher Eccleston.

If you're not a Doctor Who fan, sorry about all that boring stuff I just said up there. Let me make it up to you with Jammie Dodgers!

Vegan Jammie Dodgers

Aren't they cute? I love them! For those of you who don't watch the show, three episodes into the fifth series the Doctor threatens to blow up a Dalek spaceship using a Jammie Dodger as a detonator. Here's a short video of the scene in case you're curious. "All right, it's a Jammie Dodger but I was promised tea!"

I used Jamie Oliver's recipe (does that make them Jamie Dodgers?) which isn't vegan, but all I had to do was use vegan butter instead or dairy butter and skip the egg yolk. I didn't bother replacing the egg yolk with anything and they turned out perfect. I also skipped the sprinkling of sugar on top. They are sweet and tender and a delicious little treat! In case you don't know what they are, Jammie Dodgers are a British treat that consists of two shortbread cookies filled with jam. Do you think the Doctor would mind that I made half with jam and half with chocolate? Nah! (Did you just picture David Tennant saying "nah?")

Vegan Jammie Dodgers

Sorry. The little Jammie Dodgers were so cute that I got a little carried away with the photos. Just two more and then I'm done! Let's see what the Doctor thinks of my Jammie Dodgers...

Vegan Jammie Dodgers

He's running toward it! I think he approves! Sorry, Doctor. This one is mine.

Vegan Jammie Dodgers

PS: Oh, doh! For Freedonia's sake! I wanted to make one of them with two hearts but I forgot! Somebody please punch me in the face (of Boe.) Thank you.

Saturday, September 5, 2015

Vegan MoFo: I Invented a Sandwich!

I invented a sandwich! Please, please, save your applause for after I reveal my brilliant creation. Today's Vegan MoFo prompt is "best sandwich ever," so here is my gift to you.

I found myself with nothing to eat but a couple of slices of bread, a little bit of peanut butter, and some strawberry jelly. What was I to do? I had to get creative and make the best of what I had. I thought about it for a while, and then suddenly out of nowhere an idea popped into my head - make a sandwich with the peanut butter and the jelly! Here's how to assemble my original invention:

Start with two slices of bread.

I invented a sandwich!

Spread peanut butter all over one of the slices. If your bread is very "holey" you may want to spread peanut butter over both slices to keep the other filling (next step) from escaping through the holes.

I invented a sandwich!

Now spread your choice of jelly or jam over the other slice of bread, or straight over the peanut butter if you want your fillings to really mingle like mine.

I invented a sandwich!

Are you following this? I know it's a little complex, but the result is phenomenal, if I may say so myself. Now flip one slice of bread over the other.

I invented a sandwich!

I invented a sandwich!

And you're done! Isn't it a fantastic idea? It's a peanut butter and jelly sandwich! Who knew those two ingredients would be so delicious together! I thought I'd call it a PB&J sandwich for short, which is cute and totally me. Thank you, thank you, yes, I know I am a creative genius. Please, stop! You're making me blush! Anyone could have thought of it, really. Although it WAS all me. Please, do leave me all kinds of comments praising my ingenuity and telling me what a unique sandwich this is, and how amazing I am for creating it. Flattery fuels my genius, so we both win. Well, I must retreat to my "mind palace" now so I can come up with new ideas with which to knock your socks off.

Au revoir.


Oh, the silliness!

This blog post is dedicated to all of you who have ever had your creative ideas plagiarized by some assbutt blogger who shamelessly claimed to be the actual mastermind behind your culinary creations. It's hard to keep putting our original work out there when someone takes something that we conceived and are proud of, and they claim it as their own invention. I'm not talking about a simple recipe for a burrito or a chocolate cake because most of those are bound to have similar ingredients, I am talking about those times when what is plagiarized is something truly unique and ours.

To those of you who do go around the interwebs stealing people's ideas - we know what you're doing! Everyone knows what you're doing! Yes, you there, in the back! I can see you taking notes and trying to steal my PB&J sandwich idea! Go away!

For those of you who don't go around snatching people's ideas, here's a picture of my computer buddy (not my pup, I was just puppysitting) resting his chin on my desk. I thought he looked a bit uncomfortable so I gave him a tiny chin-pillow. He seemed to approve.

Computer helper with chin pillow

Thursday, September 3, 2015

Vegan MoFo: Quick Easy and Delicious Coconut Macaroons

Today's Vegan MoFo prompt is "quick, easy and delicious." Are you a coconut person? I am!

I see you don't look surprised to hear that.

Vegan Coconut Macaroons

Coconut macaroons! Coconut macaroons! This is a recipe by the one and only, the almighty goddess of alternative baking, Ricki Heller. If you've been reading my blog for a while, then you've seen me rave about Ricki's recipes before, but this one I think is my favorite of all. I must warn you, these are one of the most addictive little treats I have ever had in my entire gluttonous life. "I'll eat one," I said. Ha! I'm not even going to tell you how many I ate as soon as they came out of the oven. I was like a greedy chipmunk stuffing food into my cheeks in preparation for the winter.

These tasty little morsels are made with nuts, coconut, and flax meal, and they are sweetened with agave and either coconut nectar or maple syrup. I used almond meal for my macaroons because I was too lazy to grind my own nuts. I didn't have tahini, so I used cashew butter instead for mine. The cookbook version calls for Stevia, but I found they were already plenty sweet and delicious without it, so I skipped it. These coconut macaroons are from Ricki's cookbook "Naturally Sweet & Gluten Free," and you can also find the recipe over at Ricki's blog. (Scroll down to almost the bottom of the post.)

Vegan Coconut Macaroons

The leaning tower of coconut macaroons! These really are quick, easy, and delicious. Some people will be happy to know that there is no coconut oil or coconut butter in these. Should we peek inside of one?

Vegan Coconut Macaroons

Speaking of sweet little things, here's a picture of Dovey trying his best not to slide down the top of the bird feeder. Slippery stuff!

Slippery Dove

Tuesday, September 1, 2015

It's MoFo Time! Chocolate Chip Breakfast Scones

It's Vegan MoFo time! I was so excited to join a few weeks ago but I steadily lost steam as time went by and now here I am, unprepared and out of time.

*sad trombone*

I will still do a few MoFo posts following the prompts provided by the MoFo elders, starting with today's prompt: "Rise and Shine! It’s MoFo time! Tell us about your breakfast."

Breakfast is the main reason I get out of bed in the morning. My breakfast is not varied and adventurous. It always consists of a cup of coffee and some sort of yummy carb. Sometimes it's sprouted wheat bread toast, and sometimes it's something sweet like these scones. They are just a little bit chocolaty, just a little sweet, and really quite filling for such a tin wedge of food. Do you think that could be because of all that fat that's in them? Nah.

I've blogged about a similar version of these before, and I'll tell you again now what I told you then: "I feel a little deceitful calling these wedges “scones. They have no butter or margarine, which instantly disqualifies them as scones, and they are made with only a little bit of sugar and all sorts of non-sconey ingredients, such as chickpea flour and a good amount of flax meal. They are not deliciously buttery, but they are still tasty and they have been my faithful breakfast companions for weeks. Maybe I am underselling these wedges, but I don’t want to mislead you into thinking they are OMGsconeswithoutanybutterandtheytastejustlikeregularscones!!!1!!1!! :)"

You have been warned! These are not typical scones and they probably shouldn't even be called scones. I kind of like the name Phony Sconeys, but that only works if you pronounce scone to rhyme with "Joan" and not with "John." How do you pronounce the word scone wherever you live?

Chocolate Chip Breakfast Scones

Author: Wing It Vegan


  • 1/4 cup plus 2 tbsp flax meal

  • 1/4 cup date or maple syrup (or another liquid sweetener such as agave)

  • 1/2 cup almond milk

  • 2 tsp vanilla extract

  • 1 tsp almond extract

  • 1/2 cup rolled oats or oat flour

  • 1/4 cup brown rice flour

  • 1/4 cup chickpea flour

  • 1 tbsp unsweetened cocoa powder

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup peanut butter or nut butter, softened

  • 1/2 cup coconut butter, softened

  • 1/4 to 1/2 cup semi-sweet chocolate chips

  • 1/2 cup chopped roasted peanuts or nuts

  • more milk as needed

  • extra coconut butter, peanut butter, or melted chocolate chips for drizzling

What to do:

  1. Preheat oven to 375 degrees F and place an oven rack above the top third of the oven.* Line a cookie sheet with parchment paper.

  2. In a small bowl or cup stir together the flax meal, syrup, milk, vanilla extract, and almond extract. Mix well.

  3. In a food processor (or even a little Magic Bullet!) grind the oats until fairly flour-like. If my old Magic bullet can handle this, anything can!

  4. Pour the ground oats into a medium sized mixing bowl and sift in the brown rice flour, chickpea flour, cocoa powder, and baking powder. Add the salt and mix well.

  5. Dump the peanut butter and coconut butter into the bowl and give it a quick stir.

  6. Throw in the flax/syrup/milk mixture and mix well. At this point you are the boss of your own breakfast scones and you get to decide how much extra milk you need to add. It could be a couple of tablespoons or more. The dough should be soft but not runny. It should not be dry and crumbly or your scones will not be very tasty and they will crumble too easily. If you’re not sure, it’s always best to make them a little too soft than a little too dry.

  7. Add the chocolate chips and chopped peanuts or nuts and give it a quick knead with your hands until they're all mixed in. It will be sticky. Sorry about that.

  8. Sprinkle a little oat flour or other flour of your choice on your work surface (I highly recommend using wax paper to keep from making a sticky mess on your kitchen counter). Divide the dough into two sections and place them separately on the floured surface. Flatten each piece of dough a little, trying to shape them into discs while you pat them down. About one inch is a good height.

  9. Using a large knife, cut each disc straight down the middle. You will need to end up with six triangular scones per disc, so cut two more diagonal lines across each disc.

  10. Transfer the scones to the prepared cookie sheet and bake for 10 minutes. Rotate the cookie sheet so all the scones bake evenly and bake for five more minutes.

  11. Let them cool on the cookie sheet for a minute and then transfer them to a cooling rack. Let them cool completely before storing them.

  12. At this point you can drizzle them with something yummy if you want. The ones pictured here were drizzled with a couple of tablespoons of melted coconut butter.


These tend to get toasty bottoms too quickly if baked in the middle of the oven instead of the top third.

Coconut butter is expensive, so I make my own in my food processor. To make enough coconut butter for this recipe I use almost a whole 7 oz bag of unsweetened coconut, or about two and a half cups. You see how smooth the coconut butter drizzle is? That's not really my homemade coconut butter. Mine always looks a bit grainy because my food processor can't get it super smooth. The stuff you see on top there is actually from a tiny 1 oz packet of Artisana coconut butter.

There is only one tablespoon of cocoa powder in these, so they're not very chocolaty. If you want to increase the amount of cocoa powder I would recommend also increasing the amount of sweetener. You may need to use a bit less milk if you do that. If you add 1/2 cup of chocolate chips instead of only 1/4 cup then these are plenty chocolaty! :)

Breakfast Sconey Things

Time to wrap this up with a photo of someone cute. Have I ever shown you a photo of Squeaky? I don't think I have. He's a male wood duck who visits us a few times a year and he's always trying to sweet talk a female mallard. He's quite smaller than the mallards but that doesn't stop him! We call him Squeaky because he doesn't quack, he squeaks. Yes, thank you, I know we're very clever with our duck names.

Squeaky the Wood Duck